Reference : NISMINA8
Jun-Nigari is a derivative of seawater. It allows the coagulation of soy protein for the production of tofu. To do this, the soymilk must contain at least 11% of soy protein.
For making tofu : place the soymilk the day before in the refrigerator so that it is cool. This step is very important to get a very good result.
1 - pour 125 ml of soy milk in ø12 cm ramekin.
2 - open 1 5 ml Jun-Nigari mini dose
3 - add 5 ml of Jun-Nigari to soy milk
4 - mix well soy milk ans coagulant
5 - place the ramekin in a bain-marie covering for steaming.
You will get 10 minutes later a silky tofu. For a firmer tofu, double your amount of Jun-Nigari.
SOY MILK SOLD SEPARATLY
MINAMI SANGYO
Harmony of flavors
Jun-Nigari is a derivative of seawater. It allows the coagulation of soy protein for the production of tofu. To do this, the soymilk must contain at least 11% of soy protein.
